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Street Corn Enchilada Skillet

Mexican Street Corn Enchilada Skillet

Author: Erin Walker - Taste Alberta
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
This Mexican Street Corn Enchilada Skillet brings together savoury lean ground pork, smoky chipotle, creamy corn and melty cheddar — all ready in just 20 minutes. Perfect for busy weeknights when you want something hearty, fresh and full of flavour.
Servings 6
Course Main Course
Cuisine Mexican

Ingredients

  • 2 tsp olive oil
  • 1 onion diced
  • 2 lbs lean ground pork
  • 2 tbsp taco seasoning
  • 1 645 ml jar of salsa
  • 1 19 oz can of black beans drained and rinsed
  • 2 cups frozen corn
  • 4 oz cream cheese softened
  • 2 cups shredded sharp cheddar cheese divided
  • ¼ cup plain Greek yogurt
  • 3 green onion thinly sliced
  • ½ tsp chipotle chili powder
  • Pinch of salt
  • 2 cups tortilla chips
  • Avocado chopped tomato, cilantro, to serve

Method

  1. Preheat a large, ovenproof skillet over medium-high heat. Add oil, onion and pork; cook, breaking apart the meat with a spoon, until pork is crumbly and cooked through, about 5 minutes.
  2. Add the taco seasoning to the skillet and stir to coat. Add ½ cup water, salsa, and beans, then simmer, stirring occasionally, until slightly thickened, 2-3 more minutes. Remove from heat.
  3. Meanwhile, combine corn, cream cheese, half of the shredded cheese, yogurt, green onion and chipotle chili powder, and a pinch of salt in a mixing bowl.
  4. Dollop or spread half of the corn mixture over the pork in the skillet. Add a layer of tortilla chips, then top with remaining corn mixture, and remaining shredded cheese.
  5. Transfer the skillet to the oven and broil, 3-5 minutes, until cheese is golden and bubbly.
  6. Serve immediately topped with avocado, sour cream, and cilantro, if desired.